Although I have written about keeping meal preparations simple, and one of the most basic, quick and delicious recipes is whole roasted chicken, I always seem to struggle with it. So until I discovered this roast-in-the-frying-pan method, I would not have been one to post confidently about roast chicken. The biggest challenge I have is getting it to cook evenly. The temperature probe, which usually is a great support, doesn’t help much because I’m not sure where exactly the placement should be in the inner thigh. But, regardless of my minor doubts about the number of steps and level of detail in some of Chris Kimball’s Cooks Illustrated recipes, this one is easy and a winner. Great for a weeknight meal, but the sauce elevates it to company status.

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The Real Deal Marin is your source for finding the best in food, whether eating in or dining out. You will find recipes with a clean and simple preparation, restaurants and purveyors that focus on authenticity and reports on efforts to build a better food system.

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